Description
These Muffin Tin Chicken Pot Pies are a delightful and easy-to-make twist on the classic comfort food. Perfectly portioned and packed with savory chicken and vegetables, all encased in a flaky biscuit crust, they make a satisfying meal for both kids and adults.
Ingredients
Scale
For the Filling:
- 2 tablespoons butter
- 1/2 onion, finely chopped
- 1 small carrot, diced
- 1 celery stalk, diced
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 cup cooked chicken, shredded or diced
- 1/2 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
For the Crust:
- 1 can refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease a muffin tin.
- Sauté Vegetables: In a medium skillet, melt the butter over medium heat. Add the onion, carrot, and celery and sauté until softened.
- Make Roux: Sprinkle in the flour and stir to form a roux. Slowly whisk in the chicken broth and milk, cooking until thickened.
- Add Chicken Mixture: Stir in the cooked chicken, peas, salt, pepper, and thyme. Remove from heat.
- Prepare Biscuit Cups: Flatten each biscuit into a 4-inch circle and press into the muffin tin cups to form a base and sides.
- Fill and Bake: Spoon the chicken mixture into each biscuit cup. Bake for 15–18 minutes until golden brown.
- Serve: Let cool slightly before removing from the tin and serving.
Notes
- These pot pies freeze well and reheat beautifully.
- Rotisserie chicken can be used for convenience.
- For added flavor, top with shredded cheddar before baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 240
- Sugar: 3g
- Sodium: 510mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
